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c/4 Collection 
Valuable Formulas and Recipes 

for the Manufacturer, Merchant, 
Farmer and Household 




Written and Compiled by 

E^J . H E M M 

Pharmaceutical Chemist. 



Price $2.50 



Copyright 1915 
Saint Louis 



-x^^ 



w*^ 



^ve 



JAN -3 1916 



CI.A4202a2 



Introduction 



After thirty-seven years ol active experience in the retail 
drug business as prescriptionist, and also compounder for a 
large cider and vinegar house, I have decided to write this 
little book of Practical Formulas, giving, in a concise form, 
very valuable information to any who choose to make use 
of them. Many of these receipts have made money for 
others in the past and will prove their value in the future 
if made proper use of. I have endeavored to include such 
various information herein that anyone can pick out some- 
thing to suit almost any inclination. Hoping, on perusal, 
you will find my sincere endeavor to please you, both satis- 
factory and remunerative, I remain, 

Yours truly, 

EDWARD J. HEMM. 



Department No. 1 
BEVERAGES 

Ginger Beer Pop. 

White Sug-ar 1 pound 

Jamaica Ginger Root, Bruised or Coarse 

Ground, Cream Tartar, of each 1 ounce 

Juice and Grated Yellow of ..1 lemon 

Water 1^ gallons 

Fresh Yeast, 1^ Tablespoonfuls, or ^ Yeast Cake. Oil 
of Wintergreen and Sassafrass, each 5 drops. 

Mix the oils intimately with the sugar; put all in a suit- 
able jar, except the yeast, and pour the water, boiling hot, 
over them. Cover and let stand until only lukewarm. Then 
add the yeast and let stand in a cool place 24 hours. Strain 
and bottle, tieing the corks securely. It will be ready for 
use in 3 days. More or less flavoring can be used accord- 
ing to taste. 



Beer Lager (Home Brew). 

Extract of Malt (Tromers, Parke-Davis or Lillys)16 ozs. 

Hops (Fresh as possible) •. 1 oz. 

Brewery Yeast, if possible, to procure Yz pint 8 ozs. 

' If not, Compressed Yeast 1 cake 

Sugar 40 ozs. 

Water enough to make 10 gals. 

Place into a kettle (granite or copper, not tin) 10 gal- 
lons of pure water, then add the malt extract and hops ; set 
this on a moderate fire and bring it to a boiling point. Now 
let stand until cool. Strain this wort through a double 
cloth into a keg (10 gallons) and add the yeast. Always 
remember that this wort must be cool before you add the 
yeast as the yeast germ or sacharomicites cannot live and 
cause fermentation if subjected to a high degree of tem- 
perature. Now, you must leave this rest quietly with the 
bunghole open, and add the sugar. In order to be sure that 
the sugar is all dissolved it is best to make a solution, or 
syrup of it, by stirring in enough water to dissolve it, thus 
insuring a perfect base for the yeast germs to work on. 
You must understand that the fermentation is very impor- 
tant as this is the life and sparkle of the finished product. 
Now, then, this is all that is necessary to do except to leave 
it stand just as it is (uncorked, bunghole open) for say 24 
hours. Now, next cork or bung tightly and allow the age- 
ing process to finish this wonderful gift of nature, which is 
both food and drink. 

I now hereby wish to remark that this is not the intoxi- 
cating beverage concocted by our modern breweries, but the 
good, old, wholesome drink our forefathers and mothers 
used to supply their help and entertain company with, and 
always approved of by the most abstemious advocates. The 
best way is to have a cedar faucet, already driven in the keg. 
so it will not be disturbed in the tapping. Age improves this, 
and remember, keep it as cool as possible. In specifying the 
malt extract that you can procure in the open market was 
to simplify this work. In the department of this book, 



under Extracts you will find an excellent formula for Malt 
Extract that you can make yourself, and will prove even 
more satisfactory. (The beer can be used after 48 hours' 
ageing.) 

By increasing the quantity of malt, hops, etc., the beer 
will become proportionately stronger. By a little practice 
you will be able to brew to your own liking. If you desire 
to bottle same the best time is after it has aged about 36 
hours or more. If possible get the patent lightning stopper ; 
they are good and economical. The beer improves by age. 
Keep in a cool cellar with an even temperature, and use 
strong bottles. It is best to fill the keg nearly full, so when 
the first fermentation takes place the top yeast will foam out 
of the bung, thus getting rid of it; this is necessary as 
the beer will be clearer. 



Tonic Beer. 

Oil of Anise Seed 4 drops 

Oil of Wintergreen 15 drops 

Oil of Sassafrass 10 drops 

Tincture of Jamaica Ginger 25 drops 

Tincture of Soap Bark, 1 oz. to pint 3 or 4 drachms 

Simple Syrup (6 pounds to 1 gallon) 2^ quarts Burnt 
Sugar (Caramel) enough to color a nice brown. Com- 
pressed Yeast ^ to 1 cake. Water enough to make 4 
gallons. 

Mix the oils with the tinctures and add to the syrup then 
caromel. Now, warm the water and place all in a suitable 
container. I would suggest a 5-gallon demijohn, but bear 
in mind that you must not put hot liquids in cold glass con- 
tainers. If you do they will crack and all your effort will 
be nil. Therefore, leave your liquid or beer first get cool 
enough so that there will be no danger of your meeting this 
possibility. Now, then, if you can get it add 1 ounce or 2 
of fresh brewers' yeast. If not the yeast expressed in this 
formula. This now must stand for 24 hours in a moderate 
temperature, then you can bottle same in strong bottles and 
cork tightly. Keep in a cool, dark place until ready for use. 
I wish to say that the compressed yeast, if used, must first 
be dissolved in a little warm water (not too hot). Use in 24 
hours after bottling. Regulate your supply so that you can 
have a 2 weeks' old product on hand for use to get best re- 
sults. 



Syrup for Peptonic. 

Extract of Vanilla No. 1 5 ounces 

Extract of Lemon 8 ounces 

Extract of Ginger 2 ounces 

Extract of Capsicum 1 i/^ ounces 

Extract of Nutmegs 1 ounce 

Liquid Peptone, National Formula 3 ounces 

Fruit Acid 4 ounces 

Caramel (Thick Paste) 8 ounces 

Sugar Granulated .25 pounds 

Soda Foam 6 ounces 

Water enough to make 5 gallons. 

Mix all of the extracts with the Peptone. Make a syrup 
of the sugar and water and add the caramel; when cool add 
the other ingredients. Use 1 to Ij^ ounces to 6^ to 7 
ounces of carbonated water. This is as good a beverage as 
ever was bottled, splendid for high balls and a good re- 
freshing tonic drink. The syrup can be used at the soda 
fountains and is fine with ice cream and soda. If adver- 
tised would be a big" winner. 



Department No. 2 
CASING FLUIDS, TOBACCO 

Catawba Casing Fluid. 

Extract Grape : Y^ gallon 

Brown Vinegar Color Solution 8 ounces 

Vinegar (40 grains) 46^ gallons. 

Saccharine Solution 3 gallons 

Claret Casing Fluid. 

Saccharine Solution 3 gallons 

Blackberry Color Solution 10 ounces 

Vinegar (40 grain) to make 50 gallons. 

Concord Casing Fluid. 

Extract Grape ^ gallon 

Extract Strawberry 1 ounce 

Blackberry Color 8 ounces 

Saccharine Solution 3 gallons 

Vinegar (40 grain) to make 50 gallons. 



Havana Casing Fluid No. 1. 

Havana Extract y^ gallon 

Blackberry Color Solution 4 ounces 

Vinegar Color Solution 4 ounces 

Saccharine Solution 3 gallons 

Vinegar, White Corn (40 grain) to make 50 gallons. 



Havana No. 2. 

Havana Extract-.. ^ gallon 

Blackberry Color Solution 2 ounces 

Vinegar Color Solution 4 ounces 

Saccharine Solution 3 gallons 

Vinegar, White (40 grain) to make 50 gallons. 



Port Casing Fluid. 

Extract Grape. .....^ gallon 

Blackberry Extract 1 ounce 

Blackberry Color Solution 12 ounces 

Saccharine Solution 3 gallons 

White Vinegar (40 grain) to make 50 gallons. 



10 



Department No. 3 
CIDER APPLE 

Cider (Natural Treatment). 

First, in order to make a good cider, you must use only 
good, sound, ripe apples. Wash and dry them before grind- 
ing then press out the must or juice in a suitable container. 
A clean tub or open top wine or, better still, whiskey barrel 
will do. Always make cider on a nice, cool, clear day. 
Now let stand in the shade, say 24 hours, to ferment. Then 
keeve or skim off the scum from the top, and draw off into 
the barrel you intend to keep it in (No. 1) and place in a 
cool cellar. Now get an ordinary bung and bore a small hole 
in the center and bung the barrel with same. Then fit a 
bent glass tube into same so that one end of tube is under 
water in a shallow jar resting on top of the barrel. This 
keeps all air out and leaves the gas from the fermentation 
bubble through the water. Always see that the end of tube 
is under water and that the water container is lower than the 
bung. Now let it rest quietly for from 6 weeks to 2 months. 
You can tell this by noticing that it no longer is working 
by the bubbles ceasing. The best way is to have this barrel 
resting on a buck or bench about 3 feet high and have a 
cedar faucet in all barrels used from the beginning. Now 
procure another clean whiskey or wine barrel or cask (No. 
2). Draw the cider off into it. Be careful not to disturb the 
first barrel in anyway as this would stir up the dregs at the 
bottom of the cider and cloud it, which would be very un- 
desirable. Just draw off gently from one to the other and 
when it gets near to the bottom or end, watch it closely 
and as soon as it shows murkiness, close off. It is better to 
lose a little than to cloud the whole. This is called the first 
racking. Now, in order to have a nice, clear, sparkling 

11 



product when finished, it is necessary to refine it. So you 
will procure from your druggist a small amount of tannin 
(tannic acid). To each gallon of cider you must allow 
about 15 grains; make a solution of the necessary amount 
needed by dissolving in a sufficient quantity of hot water; 
about half a pint will be enough for a 40-gallon cask. Then 
40 gallons, 15 grains to a gallon, 40 times 15 is 600 grains, 
8 ounces hot water, stir and add to the cider. Now take 
down cask No. 1 and clean out thoroughly for future use. 
Place cask No. 2, containing the cider, on the buck in No. 
Ts place and proceed just as in the beginning. This is 
called the second fermentation. After 3 to 5 months it 
should be bright and fine, and begin to form bouquet of 
finished cider. Now, then, draw off to cask No. 1, clean 
No. 2, place No. 1 on buck and bung up tightly and let age 
2 months. This is now ready for use and can be sold or 
used as a pure apple wine or finished cider. Keep in a cool 
place and always exclude air. The sweeter your must or 
juice the more strength it will have, and the cleaner the 
process the better the flavor. This process can be carried 
on indefinitely as to quantity of barrels, always having one 
empty barrel for the racking and exchange, thus No. 1, No. 
2, No. 3, No. 4, No. 5, and No. 6 for 5 barrels of the 
finished product. 

Before I close on this subject I wish to say that the re- 
maining turbid cider in the bottom of each barrel can be 
placed in a cask having a cedar faucet driven, say about. 6 
inches or more above the rim so as to leave a large settling 
capacity, and after each racking place the loss of each cask 
into this one. This cask should be kept in a warm place 
with the bung hole open. Only keep a piece of cotton or 
cheese cloth tacked over so as to keep all flys and insects 
from entering same. After several weeks you can rack or 
draw the clear liquid off. Clean out the cask and put the 
liquid back, and continue the ageing process as before. 
This finally will turn out to be a fine cider vinegar. 

12 



13 



Champagne Cider (Natural). 

(Mount Pleasant Brand) 

Pure Syrup (5 lbs. to 3 pints of water) 1 ounce 

, Hard Cider, Clear ^d Sparkling 15 ounces 

Mix and fill in pint champagne bottle, cork tightly, 
wire or tie down, finish with silver tinfoil and label nicely. 
Fill as many bottles as you wish and store in a cool cellar, 
laying on their sides, if possible, in a bed of clean sand. 
After several days you will notice that there is a fermenta- 
tion taking place. This makes the life and sparkle, and by 
ageing will improve. 

There might be a slight sediment and cannot be very well 
avoided, however, if you place the bottles on their heads, 
this will settle in the neck of bottles and by quick manipu- 
lations the cork can be drawn and the sediment let out and 
immediately recorked. This, of course, requires a little 
practice. If, however, the cider is nice and bright, this sedi- 
ment will hardly be perceptible. 



14 



Champagne Cider (Carbonated). 

(Extra Dry) 

Use cider and syrup in the same proportion as for the 
natural process. In order to successfuUy carbonate cider 
it is necessary to avoid foaming as much as possible, there- 
fore it must be carbonated in the old way. When I was in 
this business I had an 18-gallon copper soda tank turned 
into a bottling carbonator, and used a cork bottling table, 
thus: 

Syrup 1 to 1 ]^ gallons 

Apple Ertract 5^ ounce 

Refined Hard Cider 14^ gallons 

Place this in the carbonator and charge to 40 or 45- 
pound pressure. I used the old-fashioned cradle for rock- 
ing. Then bottle, using good wine corks and wire, using 
a tin disk over cork and finish with tinfoil, the pebbled kind 
preferable, and label nicely. This is a good seller and will 
make large profits. Ready for use immediately. after being 
iced. 



Cider Antiseptic Preserver. 

Salicylic Acid 2^ pounds 

Alcohol 2^ gallons 

Water 2j/^ gallons 

To keep cider sweet and check fermentation for some 
time, use 2 ounces to 40 gallons. This is not allowed by 
the pure food law. 



15 



Cider Preserver. 

Benzoate Sodium » 3 pounds 

Hot Water 1 gallon 

Filter — Use 8 ounces to a Barrel of Juice. 



Cider Refining. 

Tartaric Acid 6 ounces. 

Isinglass 1 pound 

Hot Water 2 gallons 

Disolve and strain. 

Use y^ to 1 pint to t^ask after second racking. 



16 



Cider Syrup. 

^ This is produced by evaporating sweet, fresh apple juice 
over a double boiler or water bath until it has the consis- 
tency of a heavy syrup and then stored in a cool, dark place 
until it is to be used. Always keep well corked so as to ex- 
clude all air or it will ferment and turn sour. 

This is used for making sweet cider by diluting with 
water, etc., like the following formula. It is also used for 
culinaiy and baking purposes such as Cjuick apple butter, 
cider pie, etc. 



No. 1 Sweet Cider, from Syrup. 

Cider Syrup 5 gallons 

Tartaric Acid 10 ounces 

Benzoate Sodium 3 ounces 

Apple Extract ^. 8 ounces 

Caromel (or Sugar Color) 6^ ounces 

Cologne Spirits (Alcohol Grain) 10 ounces 

Saccharine Solution 5 pints 

Water 40 gallons 

This is a splendid extemporaneous sweet cider and is 
usually put up in 5-gallon kegs, and sold to grocers for re- 
tailing. It must be handled quickly as it does not keep for 
very long. The benzoate of soda is to preserve it as much 
as possible. Before the pure food laws went into effect we 
used to dissolve a J^ -ounce of salicylic acid in the alcohol 
before adding and, of course, this made its keeping qualities 
much better. However, this is not now permissible. You 
we find a formula for Apple Extract, also for saccharine 
solution in this work under their proper departments. 



17 



Table for Flavoring Cider. 

For Fifteen Gallons: Syrup: Saccharine ^ ^ 

^ tSolution: 

Red Grape 1^ gals. 1>2 qts. 5 ozs. Deep Red 

White Grape 1^ gals. 1^ qts. None 

Cherry Bounce ly^ gals. IH qts. 5 ozs. Red 

Cherry 2 gals. None 5 ozs. Red 

Peach iy2 gals. IH qts. 5 ozs. Red 

Pear 1^ gals. 1 qt. 5 ozs. Brown 

Raspberry Ij^ gals. 1^ qts. 5 ozs. Deep Red 

Strawberry 3 gals. None None 

Orange 2 gals. None None 

Celery 3 gals. None None 

M- „ XT , IT/ 1 It/ ^4. 5 ozs. Ginger Ext 

exican Hot 1^ gals. 1^ qts. r -n 

^ ^ / M 5 Q2S. Brown 

Crabapple, Hard None None None 

Crabapple, Medium. ^ gal. Plain Syrup 

Blackberry 1^ gals. Ij4 qts. 5 ozs. 

In using the above table, use the syrup of strawberry for 
strawberry and for colors always the colors corresponding 
to the fruit, for instance, orange color for orange cider 
and so on down the line. First put the proper syrup, then 
the saccharine solution, then color and lastly hard cider 
to make 15 gallons and mix. Bung tightly and keep as 
cool as possible. In shipping mark perishable. The pure 
food laws require specific labeling, saying just what it is. 
Formerly this was not necessary. Formerly these goods 
were branded Strawberry Cider, etc. Now it must be 
branded Pure Apple Cider. Artificial strawberry flavor and 
artificially colored. However, this does not interfere with 
the sale of it as much can be sold now as before, for it was 
always understood to be a mixture and not pure fruit cider. 

Another way for flavoring pure cider and a better would 
be to add the cider to the syrup at the fountain or counter as 
sold. As the whole country seems to favor prohibition of 
beer and liquor, this would be a good time to interest the 
soda fountain trade for this line of goods as the sale of same 
is not prohibited and as far as I know no special liquor tax 
is required for cider anywhere. 



18 



19 



Department No. 4 
FLAVORING EXTRACTS 

Extract Bitter Almonds. 

Oil of Bitter Almonds, free of Prusic Acid 6 ounces 

Grain Alcohol y^ gallon 

Pure Water y^ gallon 

Mix and filter through Paper and Magnesia Carb. 

N. B. Always use the almond oil free of prussic acid as 
the true oil of bitter almonds is very poisonous and for 
flavoring would be unsafe. 

Extract Anise. 

Oil of Anise J4 pound 

Grain Alcohol y gallon 

Water, Pure ^ gallon 

Mix and filter through paper and magnesia carbonate, or 
put the alcohol and water in a percolator fitted with a cork 
and rubber tubing with a check clamp. Add the oil and stir. 
Let stand a few hours and draw the oil from bottom in a 
graduate. Filter the remaining extract and add 6 ounces 
of alcohol to keep clear and make up measure. 

One pound oil mades 4 gallons. 

First gallon, J^ pound oil. 

Second gallon, J^ pound oil. 

Third and fourth gallon, 1 pound oil. 

Mixed from previous processes of first and second, then 
mix the 4 gallons together and filter through magnesia and 
paper. The remaining oil that is drained off from the bot- 
tom can be used for an inferior extract, but I advise to 
throw it away as the really fine flavor has been utilized in 
the extract. 

20 



21 



Extract Apple. 

Oil Apple (Dodge and Olcots) 5 ounces 

Grain Alcohol, 98% y-2. gallon 

Water, Pure Yz gallon 

Mix and filter with the aid of magnesia carbonate. 



Extract Apricot. 

Same as apple only use Oil of Apricot D & O instead of 
apple. 



Extract Banana. 

Acetate Amyl 10^ ounces 

Valerianic Ether.... \y% ounces 

Grain Alcohol 74 ounces 

Pure Water 41 6/8 ounces 

Turmeric (Color to Suit). 

Mix and filter like apple extract. 



22 



Artificial Blackberry Extract. 

Tincture Orris Root 1 gallon 

Acetic Ether 4 ounces 

Butyric Ether 4 ounces 

Oil of Allspice 2 ounces 

Oil of Cloves 2 ounces 

Oilof Casia 2 ounces 

Oil of Orange % ounce 

Blackberry Color .4 ounces 

Place the tincture of Orris root in a percolator fitted with 
rubber tubing and check clamp. Add the oils, then the 
ether, and stir. After 12 hours draw off the clear extract 
from bottom and filter through magnesia and paper. Then 
use the same quantity of ethers and oil of orange to the 
remains in the percolator with 1 gallon of Orris tincture 
as before and recover as before. Lastly, filter the remain- 
ing dregs, etc., for other uses. 

This extract can be used for making blackberry wine, 
cordials, etc. Use from 1 to 4 ounces to the gallon of wine 
or whiskey and sweeten with sugar to taste. Also used for 
making B. B. syrup, for which you will find formula in this 
work in another department. 



23 



Capsicum Extract. 

Capsicum, Ground 3 pounds 

Alcohol, Grain 2j/2 gallons 

Water, Pure 2j/2 gallons 

Moisten the capsicum with some of the alcohol and water 
and percolate to 5 gallons. This can also be made by plac- 
ing all in a siiitable container and macerating for seven 
days by shaking occasionally and finally filtering. 



Extract Celery. 

Oil of Celery 3 ounces 

Grain Alcohol ^ gallon 

Pure Water 5/2 gallon 

Mix and filter through magnesia and paper. This pro- 
cess can also be used for extract lemon and orange extract. 



24 



Cherry Extract (Artificial). 

Cherry Bark Tincture 4^ pints 

Licorice Root Tincture 1^ pints 

Tolu Tincture J/2 pint 

Bitter Almond Extract ^ pint 

Grain Alcohol Yz pint 

Water ^ pint 

Mix and filter through magnesia and paper. 
The bitter ahnond extract must be free of prussic acid. 
Color: light red. 



Cherry Bark Tincture. 

Cherry Bark (Coarsely Ground) 2 pounds 

Grain Alcohol 2 pints 

Water 6 pints 

Moisten the bark with the mixture of alcohol and water, 
pack in a percolator and pour all over the dreg. Let stand 
12 to 24 hours and percolate. 



25 



Extract Cumarin Compound. 

Vanilin 2^/^ drachms 

Cumarin 23^ ounces 

Alcohol 5 pints 

Water 10 pints 

Syrup (Simple) 5 pints 

To make 2^ gallons. Color : Brown. 



Extract Grenadine or Cream Soda. 

Extract Vanilla >^ gallon 

Extract Tonka % gallon 

Rose Water 1 pint 

Water, Pure ^ pint 

Grain Alcohol ^ pint 

Extract Raspberry 2 pints 

Color: red. 

Mix and filter through magnesia and paper. 



26 



Extract Jamaica Ginger. 

Ground Jamaica Ginger 3 pounds 

Grain Alcohol.. Yz gallon 

Pure Water Yz gallon 

Moisten the Ginger with enough of the alcohol and water 
so it is damp. Then pack evenly in a percolator. Cover 
with the mixture of alcohol and water and percolate. Filter 
through magnesia and paper and add enough alcohol and 
water to make one gallon. 



Ginger Ale Extract. 

Extract Jamaica Ginger 62 ounces 

Extract Lemon 26 ounces 

Extract Orange 15 ounces 

Extract Capsicum 24 ounces 

Rose Spirit 1 ounce 

Mix and filter through magnesia and paper. Color 
brown. 



21 



Extract Grape (Artificial). 

'Angelica Stems (French, candied, or 

Glasee) 71^ pounds 

Water 7 pints 

Macerate in a Percolator 24 hours — draw off and add: 

Grain Alcohol i/^ gallon 

Tincture Orris Root 14 ounces 

Tincture Vanilla No, 1 14 ounces 

Mix and proceed to repercolate with the mixture till all 
runs through. Add water enough to bring the measure up 
to 234 gallons. 

The Glazee Angelica is an imported article and is not 
very well known. However, any wholesale grocer can pro- 
cure it for you. Before percolating this root or stem must 
be broken or chopped in J^ to 1-inch pieces. This extract, 
like wine, improves with age — the older the better. Color : 
Light brown. 



Havana Extract for Casing. 

Boquet de Champs Oil 25 drops 

Rum Ether 10 ounces 

Acetic Ether 5 ounces 

Valerianic Ether 5 drachms 

Extract Cumarin Compound 2^ gallons 

Prune Juice 1 gallon 

Grain Alcohol 2j^ pints 

Vinegar or Brown Color Solution 5 ounces 

Water Distilled to make 5 gallons. 

This is the extract to flavor the Havana. No. 1 and No. 2 
casing or casing fluids, and up to now has always been a 
secret and is the first time it is made known. This has been 
a very successful formula and is worth a great deal to those 
who use casing for leaf tobacco. (Bouquet Oil from Fries 
Bros., New York). 

28 



Havana Box Flavor. 

Ground Mace and Cloves, each.. 1 ounce 

Ground Cinnamon Bark 2 ounces 

Fid. Extract Valerian -- 2 ounces 

Extract Vanilla Compound .8 ounces 

Alcohol and water equal parts (a sufficient quantity for 
1 quart) 

Moisten the drugs with the alcohol and water. Pack in a 
l^ercolator, pour on the valerian and percolate with alcohol 
and water to make 1 quart. 



Extract Lemon. 

Oil Lemon Peel, Fresh ,1 pound 

Carbonate Magnesia 6 ounces 

Grain Alcohol 1 Yz gallons 

Water 1^ gallons 

Mix altogether. Let stand 3 days, shaking occasionally 
and filter. Color: Yellow. 



Extract or Essence Lemon (Fine). 

Oil of Lemon, Fresh 1 ounce 

Fresh Grated Peel of ^ Lemons. 

Alcohol '. ly^ pints 

Water ^ pint 

Place all in a bottle and macerate 3 days, and filter with 
magnesia. This is excellent. 



29 



Extract Licorice Root. 

Licorice Root, Ground : 1 pound 

Grain Alcohol 2 pints 

Water, Pure 6 pints 

Percolate 1 gallon and filter. 



Extract Malt. 

Fresh Malt 12 pounds 

Boiling Water 3 gallons 

Percolate thoroughly and exaporate over a water bath to 

^ gallon then add 

Water, Pure 1 pint 

Alcohol 1 pint 

Mix and filter. 



Extract Malt (Thick). 

Use same process only evaporate the percolate until it 
has the consistence of honey and then add 2 ounces of alco- 
hol to keep it from souring. 

30 



Extract of Nutmeg. 

Oil of Nutmeg V2 ounce 

Ground Nutmegs 1 ounce 

50% Grain Alcohol (diluted) 1 quart 

Macerate in a suitable bottle for a week and filter. This 
is used in making the syrup for Peptonic. 



Extract Orange (Sweet). 

Oil of Orange Peel, Fresh 1 pound 

Carbonate Magnesia 6 ounces 

Grain Alcohol Ij^ gallons 

Water 1^ gallons 

Process same as extract lemon. Color: Deep yellow or 
orange. 



Extract Pear (Artificial). 

Acetate Amyl ..^ pound 

Grain Alcohol ^ gallon 

Water, Pure ^/^ gallon 

Mix and filter through paper. 



31 



Peach Elxtract (Artificial). 

Tincture Orris Root ZZ ounces 

Bitter Almond Extract 24 ounces 

Acetic Ether „ 3^ ounces 

Pear Extract ly^ ounces 

Strawberry Extract 5 ounces 

Grain Alcohol 28 ounces 

Water, Pure 28 ounces 

Color : Light brown. 

Mix and filter through magnesia and paper. 



Extract Pineapple (Artificial). 

Carbonate Magnesia J^ ounce 

Oil of Lemon .» 1^4 ounces 

Butyric Ether 3^ ounces 

Acetic Ether 10 ounces 

Sweet Spirits of Nitre 2^ ounces 

Glycerine 5 ounces 

Grain Alcohol 62 ounces 

Tincture Orris Root 20 ounces 

Water, Pure 16 ounces 

Acetate Amyl 2^^ ounces 

Orange Flower Water 5 ounces 

Mix and filter with magnesia and paper. 



32 



Extract Pineapple No. 2 (Artificial). 

Butyric Ether ^ 1 ounce 

Extract Lemon ^ ounce 

Extract Orange % ounce 

Grain Alcohol 1 pint 



Mix. 



Extract Pineapple No. 3 (Artificial). 

Butyric Ether 1 ounce 

Acetic Ether _ y^ ounce 

Grain Alocohol 8 ounces 

Glycerine ]^ ounce 

Water , 8 ounces 

Mix and filter. 



33 



Extract Raspberry No. 1 (Artificial). 

Tincture Orris Root 52 ounces 

Pear Extract 20 ounces 

Acetic Ether 7 ounces 

Orange Flower Water 8 ounces 

Simple Syrup 12 ounces 

Vanilla Extract No. 1 15 ounces 

Rose Spirit 8 ounces 

Water 6 ounces 

Mix and filter through magnesia and paper. Color : Deep 
red. 



Extract Raspberry No. 2. 

Butyric Ether ^ ounce 

Tincture Orris Root 1 ounce 

Alcohol 8 ounces 

Water 8 ounces 



Mix and filter. Color: Deep red. 



34 



Extract Raspberry No. 3. 

Pear Extract 1 ounce 

Spirits Rose 1 ounce 

Vanilla Extract No. 1 2 ounces 

Onanthic Ether 48 drops 

Extract Orange 1 ounce 

Mix and filter. Color : Deep red. 



Rose Spirit. 

Oil of Rose --- 1 drachm 

Cologne Spirits 1 pint 



Mix. 



3"5 



Extract Strawberry (Artificial). 

Vanilla Extract No. 1 6j^ ounces 

Tincture Orris Root 31 ounces 

Pear Extract 22^ ounces 

Acetic Ether i^ ounce 

Simple Syrup 18 ounces 

Grain Alcohol 36 ounces 

Pineapple Extract 1 ounce 

Rose Spirit 6% ounces 

Orange Flower Water 6^ ounces 

Mix and filter through magnesia and paper. Color : Red. 



Balsam Tolu Tincture. 

Balsam Tolu 2 ounces 

Grain Alcohol ^^ gallon 

Put balsam in a J/^ -gallon bottle. Add the alcohol and 
let stand 6 days with occasional shaking. Filter through 
paper. 



36 



Extract Tonka. 

Cumarin IJ/2 ounce 

Vanillin ]/$ ounce 

Alcohol 2 -pints 

Syrup 2 pints 

Water 4 pints 

Mix and filter. Color: Dark brown. 



Extract Vanilla No. 1. 

Vanilla Beans (Prime) 3^ pounds 

Vanillin 3^ drachms 

Syrup 8 ounces 

Alcohol, Grain 98% 6% gallons 

Water .6^ gallons 

Cut the beans fine or coarse grind. Place in a suitable 
container ; add the vanillin to the alcohol and dissolve ; pour 
over beans and add the other ingredients and macerate w^ith 
frequent shaking for several weeks. Let age as long as pos- 
sible, but you can begin to use after the bouquet is well 
developed. Filter through paper before using. Color a 
deep brown if desirable with caramel. 



37 



Extract Vanilla from Vanillin. 

Vanillin Yi ounce 

Cumarin y% ounce 

Grain Alcohol 2 pints 

Syrup 2 pints 

Water 4 pints 

Mix, filter and color brown with caramel. 



Extract Vanilla Compound. 

Vanilla Beans, 8-inch 1 ounce 

Tonka Beans - 2 ounces 

Alcohol and water equal parts; cut beans fine and filter 
and macerate 4 weeks. This is for 1 quart. 



38 



Foam for Soda, Etc. 

Ground Soap Bark , 1 pound 

Grain Alcohol 2 pints 

Glycerine 2 pints 

Water, Pure .4 pints 

Percolate and add water to make 1 gallon. 



Fruit Acid. 

Citric Acid 5 pounds 

Tartaric Acid 5 pounds 

Hot Water 1 gallon 

Dissolve and filter. 



Fruit Colors. 

There are colors, so-called vegetable, which are free from 
any poisons, imported from Germany and can be procured 
from any jobber in essential oils. They are known by num- 
bers, but you can state what you want by designating the 
kind as lemon, orange, strawberry, cherry, raspberry, vin- 
egar, etc. To make the liquid colors for use take : color, 
Yz pound; boiling water, 1 gallon; dissolve and strain. 

39 



Department No. 5 

Mail Order Business. 

Many formulas herein contained or adapted for mail 
orders and can be manufactured at a big . profit, such as 
corn eradicators, tooth and face powders, mosquito ex- 
pellers, scouring paste and powder, hair tonic, etc. You 
can also employ agents through maiil all over the country 
to sell goods manufactured by you and build up a large, 
profitable business in a short while. For instance, we will 
say you are going to put up a face powder. This will not 
take much capital as all you need is 5 pounds of prepared 
or precipated chalk at, say, 6 cents a pound, ^ pound 
Venetian Red, 5 cents, and have a druggist mix you up 
5 or 10 cents worth of the oils to perfume it. This first 
cost will be, say, 45 or 50 cents. Most label printers 
handle stock boxes for face powder already for use, or you 
can order a suitable quantity to begin with at a small cost. 
Any druggist's label house will help you out with sugges- 
tions. Then you can pick out several good Sunday dailies 
to advertise for agents and increase as you go along. You 
can afford to give your agents a very liberal profit and 
make good money yourself. I have paid as high as ten dol- 
lars for some of the formulas contained in this book by 
getting them through advertisements, and have sold goods 
profitably the same way. Many of these formulas alone, 
if advertised properly, like the silver plating solutions ought 
to bring one dollar if advertised for sale. The Freckle Lo- 
tion would be a good magnet to draw money, as it is a re- 
cipe for something that a good many young ladies want, and 
are willing to pay for. I have noticed that when I began 
to advertise an article, I immediately received mail enclos- 
ing lists and booklets froni advertising companies or agents, 

40 



giving valuable suggestions and information as to how to 
place it. I advise anyone going in the mail order business 
to place their ads. through one of them as they will save 
you both time and money. With a very few exceptions 
most everything needed for manufacturing or compound- 
ing these recipes can be obtained at wholesale druggists. 



41 



Department No. 6 
MEDICAL RECIPES 

Anti Head Ache. 

Acetanilid 160 grains 

Sodium Salicylate 120 grains 

Sodium Bicarbonate 60 grains 

Caffeine (Pure) 20 grains 

Mix thoroughly and make 40 powders. 

< 

Directions : One every hour if required until relieved. 

This remedy has been sold in my own drug stores for 
years, and has always given the utmost satisfaction to all 
sufferers of headache whom have taken it, and there was 
created a demand for same by the patients recommending it 
to their friends. 

This formula is perfectly safe and could be placed on 
the market in envelopes containing 3 powders for 10 cents, 
and could be very profitably sold at 75c per doz. packages, 
wholesale. 



42 



Antikamnia (Ch. and D. ) 

Acetanilid 325 grains 

Bicarb Sodium 150 grains 

Caffeine Citrate 25 grains 

^ Mix. 

This combination is somewhat similar to my Anti-Head- 
ache formula and can be used for the same purpose in the 
same way. Nine grains to a powder. 



Antipain Oil, Red Spice Oil or Rubiol. 

Ammonia Water 3 fl. drachms 

Gum Camphor 2 drachms 

Powdered Ginger Root 3 drachms 

Powdered Cudbear (Persionis) 10 grains 

Powdered Capsicum (Red Pepper) 1 drachm 

Gum Opium, Powdered 16 grains 

Oil of Peppermint 1 drachm 

Oil of Sassafrass 2 drachms 

Oil of Wintergreen, True 1 drachm 

Oil of Cedar, True 1 drachm 

Spirits of Turpentine ^ ounce 

Chloroform (Squibbs) 2 drachms 

Ether (Squibbs) 2 drachms 

Glycerine, C. P 1 ounce 

Alcohol, 96 to 98 per cent, sufficient to make one pint. 

Put all of the ingredients in a suitable bottle and let stand 
or as we know it macerate, for 3 days or longer, shaking 
occasionally. Then filter through paper by aid of carbonate 
of magnesia. This process will readily be explained by 
your local druggist if you do not understand perfectly. 

Directions: For stomach cramps or internal pains 10 to 
15 drops every 2 hours. Externally for any pains, rub over 
affected parts freely, 3 or 4 times daily. 

This is on the same level as Hamlin's Wizard Oil (Oil of 
Gladness, etc.). This formula is original, and the Rubiol 
was only obtainable in my store. 

43 



Antiskeety Muskeeter or Like Shoo 
Skeeters. 

Oil of Pennyroyal 4 ounces 

Oil of Peppermint 1 ounce 

Oil of Cajaput 2 ounces -* 

Oil of Wintergreen y^ ounce 

Oil of Thyme 1 ounce 

Castor Oil 1 ounce 

Gum Camphor 2 ounces 

Carbolic Acid 1 drachm 

Alcohol sufficient to make 5 pints. 

This preparation has been known as Shoo Skeeters and 
has made good financially for the inventor who I knew 
personally for years. In fact, proved quite an asset. This 
is the first time the formula has been exposed, and the name, 
Shoo Skeeters, must not be used on any account as it is a 
copyright. 

The proper way to market this is to bottle in 1-oz. vials 
and retail for 25c ; $2.00 a dozen wholesale. 

Directions : Apply lightly to face and hands on retiring. 

This certainly will sell in all warm climates where insects 
are numerous, and to fishermen especially. 



Anti-Constipation Remedy for Birds. 

Fluid Extract of Senna 1 teaspoonful 

Syrup of Manna .4 teaspoonfuls 

Fennel Water to make 2 ounces. 
Give a few drops on a lump of sugar daily in the cage, if 
constipated. 

44 



Skeeter Essence. 

Castor Oil 1 ounce 

Oil of Pennyroyal 1 ounce 

Alcohol enough for 8 ounces. 

Mix. One-ounce bottles, price 10c. Apply externally. 



Antiseptic Healing Powder. 

Powdered Gum Camphor 30 grains 

Powdered Boric Acid - ^ ounce 

Purified Talcum Powder ^ ounce 

Used for healing any raw or sore surface; excellent for 
prickly heat and galding, also for sore back and shoulders on 
horses, etc. 



45 



Asthma Remedy. 

1 odide Potassium 90 grains 

Fowler's Solution 2 drachms 

Antiasthmatic Elixer 2 drachms 

Glycerole Heroin Comp. 6 drachms 

Elixer Lactated Pepsin to make 4 ounces. 

Teaspoon ful every 2 to 3 hours. I have dispensed this 
prescription many times and know it to give asthma suf- 
ferers rehef. They recommend it to each other. This for- 
mula has made mone}^ and will make good for anyone 
marketing it. 



Chicken Cholera Preventative. 

Sulphuric Acid 1 fluid ounce 

Iron Sulphate 1 pound 

Water to make 1 gallon. 

Add 1 oz. of this to a pint of water, and give to drink 
in place of water. I have known this remedy to cure as 
well as to keep a flock of chickens in perfect health, while 
others in the same neighborhood were dying off every day. 
This was recommended by a very successful chicken fancier. 



46 



Carbolic or Family Healing Salve. 

Yellow Petrolatum y^, pound 

Yellow Wax y^ ounce 

Powdered Camphor , 34 ounce 

Carbolic Acid, Liquid C. P 34 ounce 

Oil of Cade y^ ounce 

Oil of Sassafras 10 drops 

Melt the wax, add the petrolatum ; while hot add cam- 
phor; let cool partially and add the other ingredients; stir 
until cold. One-ounce tins, 10c, retail. 

A good healing salve for most any purpose, and should 
always be on hand in every household. 



German Corn Eradicator. 

Salicylic Acid 1 ounce 

Fid. Extract Indian Hemp 1 ounce 

Alcohol 2 ounces 

Flexible Colodion to make 8 ounces. 

Directions : Apply to the corn for 3 or 4 night before 
retiring, then soak the foot in warm water for 15 minutes 
or more, when the corn can be lifted out. If not entirely 
successful, repeat the treatment. 



47 



Non-Pain Corn Expeller. 

Sal ic}' lie Acid y, ounce 

Extract Indian Canaljis 30 grains 

Spirits Turpentine Yz ounce 

Glacial .Acetic Acid ><^ ounce 

Flexible Collodion 5 ounces 

Directions : Same as for German corn cure. 



Wonder Corn Salve. 

Salicylic Acid ^ ounce 

White Wax 1 ounce 

White Vaseline 3 ounces 

Oil of Sassafras 15 drops 

Directions : This is to be applied over the corn on a piece 
of soft cloth for 3 nights ; soak the foot in warm water and 
the corn can be picked off. 



48 



Instantaneous Corn Remover. 

Caustic Soda 1 ounce 

Starch Y^ ounce 

Glycerine 1 ounce 

Water to make 4 ounces. 

Dissolve the starch in 1 oz. of water and the glycerine on 
a water bath or over a moderate fire, constantly stirring 
until a smooth paste is formed ; then dissolve the caustic 
soda in 'the balance of the water and mix altogether. This 
should be a soft jelly-like mixture; if too soft add more 
starch; if too stiff, less. 

Directions : Spread a little of the paste on the corn, 
taking care not to get any on the surrounding flesh ; allow 
to remain for 3 hours, then soak the foot in warm water, 
and the corn may be extracted. If not entirely successful re- 
peat once more. 



Sheep Dip. 

Tobacco, Leaf 15 pounds 

Oil of Tar 40 ounces 

Soda Ash 18 pounds 

Soft Soap 4^ pounds 

Water 50 gallons 

Heat the water to boiling and pour over the tobacco, and 
let soak or infuse till cold ; strain and add the other ingre- 
dients. If desired, one-half pound of crude carbolic acid 
may be mixed thoroughly with the soft soap before mixing 
all together. 



49 



Earache Remedy. 

Gum Camphor 30 grains 

Chloral Hydrate 30 grains 

Oil of Cajeput % ounce 

Glycerine ^ ounce 

Olive Oil, Pure, to make 1 ounce. 

Mix the camphor and chloral by trituration until liquid, 
then add the other ingredients. 

Directions : Apply on cotton and place in ear, after slight- 
ly warming. 



Eye Water. 

Borric Acid ^ ounce 

Sulphate of Zinc 6 grains 

Glycerine ^ ounce 

Rose or Distilled Water to make 6 ounces. 

Heat the water and dissolve the boric acid by stirring with 
a glass rod, then add the zinc and glycerine; when cold 
filter very carefully until perfectly clear. It is advisable to 
let this stand for 2 or 3 days before bottling and decanting 
from any sediment that may form. This is fine for slight 
inflammations from colds or any minor soreness of the eye, 
by using a few drops at a time, 3 or 4 times a da)^ Sells for 
25 .cents the ounce, retail. 



SO 



Hog Cholera Remedy. 

Wood Charcoal 4 ounces 

Sulphur 4 ounces 

Sodium Sulphate 4 ounces 

Black Antimony 4 ounces 

Chloride Sodium 8 ounces 

Bicorbonate Sodium .18 ounces 

Hyposulphite Sodium 8 ounces 

Reduce all to a powder and mix well. A large table- 
spoonful is to be given for each 200 pounds of animal daily 
with food. This is recommended by the U. S. Agricultural 
Department. It is said even to be a preventive of hog 
cholera. 



Family Liniment for Man and Beast. 

Red Pepper, Powdered % ounce 

Fusel Oil H ounce 

Oil of Origanum 1 ounce 

Oil of Sassafras 1 ounce 

Oil of Turpentine 6 ounces 

Crude Petroleum to make 1 quart. 

Put altogether in a bottle and let stand for 2 or 3 days, 
shaking occasionally. Then strain or pour off. This is a 
good all around liniment for most any purpose, such as 
croup, rheumatism, sprains and the like. Put up in 3-oz. 
bottles it would bring 25 cents at retail. 

Directions: Apply by rubbing the parts affected 2 or 3 
times daily. Do not bind up or it will blister. 



51 



Mange Cure (Excellent). 

Number 1. 
Cod Liver Oil 1 pint 

Give a tablespoon fill 3 times daily. 

Number 2. 
Sulphur 8 ounces 

Give a tablespoonf ul every second day ; to be divided in 
3 doses and mixed with the cod liver oil. 

Number 3. 

Sulphurous Acid 1 ounce 

Hypophosphite Sodium 2 ounces 

Water 2 ounces 

Mix. Apply with mop or brush twice daily, externally. 



52 



Lice on Poultry. 

Crude Carbolic Acid Yz pint 

Water 9]^ pints 

Whale Oil Soap % pound 

Dissolve the soap in some hot water and add the acid ; stir 
briskly and add the balance of water. Wash the woodwork 
on the inside of chicken houses and sprinkle on nests and 
floors. 



Poultry Powder or Egg Food. 

Ground Bone, Fresh— 16 ounces 

Powdered Ginger Root 2 ounces 

Powdered gentian root 1 ounce 

Powdered Sulphur --. 2 ounces 

Powdered Capsicum 1 ounce 

Powdered Iron Sulphate 2 ounces 

Give a teaspoonful with a quart of food. 



53 



Egg Food Powder. 

Black Pepper 2 ounces.;. 

Feiingreek ., 2 ounces. 

Bird Sand, Fine .'. 3 ounces" 

Calcium Phosphate 4 ounces 

Iron Sulphate 2 ounces 

Ginger 1 ounce 

Mix all to a fine powder. Tablespoonful mixed in food 
for 20 hens. 



Condition Powder, for Hrses and Cattle. 

Fennygreek 2 pounds 

Sulphur 1 pound 

Gentian Root 1 ounce 

Common Salt 2 ounces 

Cream Tartar 4 ounces 

Salt Petre 4 ounces 

Licorice Root .6 ounces 

Black Antimony 2 ounces 

Anise Seed 2 ounces 

Rediice all to a fine meal and mix thoroughly. Give a 
tablespoonful in feed every morning- for 8 days ; then every 
other morning until good results follow. 



54 



Hamburg or Purgative Tea. 

Cut Senna Leaves 5 pounds 

Coriander Seed Yz pound 

Anise Seed Vz pound 

Fennel Seed ^ pound 

German Chamomile Flowers ly^ ounces 

Bruise all the seeds in a mortar and mix all together. This 
is put up in round packages holding 1^^ or 2 ozs. To 
make the wrapper get some pink paper and roll around a 
round stick cut just thick and long enough for the pur- 
pose, and glue ; fold over the bottom end and also glue, then 
slip off. This gives you the shell. Fill same and fold shut 
by gluing. \\'rap the direction lable around outside and 
fasten with pink string. For a model see Hamburg Tea pack- 
age at any drug store. Retails for 10c. 



For Roup in Chickens. 

• 

Chlorate of Potassium.-- Vs ounce 

Tincture of Cubebs Yz ounce 

Oil of Anise Y ounce 

Fid. Extract Licorice Soluble H ounce 

Water to make 2 ounces. 

Teaspoonful mixed with food for 30 chickens. 



55 



Toothache Stick. 

Oil of Cloves 54 ounce 

Carbolic Acid f^ ounce 

Oil Cajeput % ounce 

Yellow Wax 3 ounces 

Alkanet Root, Ground % ounce 

Melt the wax and add the alkanet root ; let simmer over 
a water bath or slow fire until colored ; then strain and 
add the other ingredients. While still liquid immerse thin 
layers of cotton (this must be absorbent) in the mixture, 
and when cool roll up into the shape of little pencils and 
wrap up in wax paper. Place in small homoepathic vials 
and then in a carton with printed directions. 

Directions : Pinch or cut a small piece of sufficient size 
and fill the cavity of the tooth; renew when necessary. 



56 



Department No. 7 
MISCELLANEOUS RECIPES 

Household Ammonia. 

Carbonate Sodium (Washing Soda) .10 pounds 

Pure Water 10 pints 

3 f. or U. S. P. Ammonia 20 pints 

Water Enough to Make 50 pints 

Directions : Place the washing soda in a suitable con- 
tainer and add the 10 pints or parts of water and bring to 
boiling point, stir up occasionally; when dissolved let cool 
and add 20 pints or parts of 3. f. ammonia and sufficient 
pure water to make 50 pints or parts ; leave stand 24 hours 
and decant the clear liquid ; bottle. For the use of same see 
label on household ammonia or at any label printing house. 
Bear in mind to exclude as much air as possible by keeping 
covered. This is a concentrated form and may be diluted 
with water to meet the price it is to be sold for. 



57 



Mixed Bird Seed. 

Hemp Seed, Clean and Sound 10 ounces 

Canary Seed, Clean and Sound 8 ounces 

Millet Seed, Clean and Sound 4 ounces 

Rape Seed, Clean and Sound 4 ounces 

Proper Proportions for Canary Birds. 



Bleach for Sponges. 

(First Process) 

Permanganate Potassium Ij^ ounces 

Water 1 gallon 

Mix. Dip the sponges in this solution and squeeze out 
well, then put them immediately into the second process for 
about 3 seconds. 

(Second Process) 

Hyposulphite of Soda Ya, pounds 

Water 10 pints 

Muriatic Acid (Commercial) 4 ounces 

Mix. Als soon as bleached put tjie sponges in a pail of 
water to kill the smell of acid, then rinse out in water and 
dry. 



58 



Wash Blue. 

Prussian Blue M ounce 

Oxalic Acid 1 ounce 

Soft Water 1 gallon 

Mix and filter through paper if necessary. 



Tomato Catsup Spice. 

Salt - ^ pound 

Allspice - y^, ounce 

Ginger, Jamica ^ ounce 

Mace J/z ounce 

Cochenial ^ ounce 

Capsicum Powder ^ ounce 

Grind the allspice and ginger and cochineal to a medium 
powder. Bruise the mace in a mortar and mix all together. 
This quantity is for 1 gallon of tomatoes. 



59 



All Around Cement or Magic Wonder. 

French Isinglass 1 Yz pounds 

4 f. or Strong Acetic Acid 3 pounds 

Heat the acetic acid in a porcelain capsule over a water 
bath until it boils and gradually add the isinglass, stirring 
with a piece of wood. Bottle while hot in ^ -ounce wide- 
mouth bottles. Cork and seal. This will mend most any- 
thing, and is a good seller. 

Furniture Polish. 

Linseed Oil, Raw 6 ounces 

Muriatic Acid .- ^ ounce 

Butter of Antimony ^ ounce 

Japan Dryer .-- 2 ounces 

Rubbing Varnish 2 ounces 

Sulphuric Ether J4 ounce 

Turpentine 2 ounces 

Mix. 

Rub furniture after first being freed of dust with a 
woolen cloth saturated with the polish, and afterwards with 
a dry cloth with friction. This gives a quick, brilliant 
lustre almost instantaneous and generally sells at sight. 

Furniture Polish (or Piano Polish). 

Linseed Oil, Raw -- 2^^ ounces 

Alcohol 2^/2 ounces 

Ether ^ ounce 

Balsam Fir - % ounce 

Dust piano or furniture and apply with a w^oolen cloth 
with friction. 

Furniture Polish (Simple). 

Spirits Turpentine. 

Raw Linseed Oil. 

Good Vinegar, Equal Parts. 

Mix, shake well and apply with a soft cloth by rubbing 
well after first having removed all dust. 

60 



61 



Furniture Polish (Good.) 

Alcohol 2 ounces 

Vinegar (White Wine) 2 ounces 

Sweet Oil 2y2 ounces 

Mix, shake the bottle occasionally, and after 3 or 4 weeks 
it is ready for use. The older it is the better. Apply every 
3 months and rub the furniture with a soft dry cloth every 
time it is dusted. This makes and keeps the furniture beau- 
tifully bright. 



Mucilage for Labels, Stamps, Etc. 

Good Glue 2^ ounces 

Water, Hot ..10 ounces 

Mix in a suitable jar and soak for 24 hours, then add 

Granulated White Sugar— 4^ ounces 

Gum, Arabic 1^ ounces 

When these are all dissolved, it is ready to spread on 
paper. This keeps well, is elastic, won't wrinkle and will 
not stick the sheets together when piled up when dry. 



Glue Liquid. 

White Glue - 2 ounces 

Good Vinegar 4 ounces 

Put into a wide-mouthed bottle and set the bottle in cold 
water. Place on stove and let it come to a boil gradually, 
and boiling until the glue is dissolved. Then add alcohol, 
1 ounce, and keep will corked. 



Glue Liquid. 

To the ordinary solution of glue, while still quite hot, add 
for each pint 1 ounce of chemically pure nitric acid. 

62 



Ink, Black (Good). 

Extract of Logwood 100 ounces 

Lime Water 800 ounces 

Carbolic Acid, Pure 3 ounces 

Muriatic Acid, Pure 25 ounces 

Gum, Arabia 30 ounces 

Bichromate Potassium 3 ounces 

Dissolve the Extract of Logwood in the hme water on a 
steam or water bath (double boiler) with frequent stirring. 
Then add the acids, then heat ^ hour longer; let cool and 
filter. Lastly, add the gum and bichromate dissolved in 
water, then add enough water to make L^OO ounces or 14 
gallons and J4 pint. 

To make lime water for the above formula slack a piece 
of good lime in a jar of water, a piece about the size of a 
hen's egg to 7 gallons of water and decant the top scum 
and renew measure with water, stir and decant again and 
renew. Then stir again, let settle and pour off the clear 
water. 



63 



Black Copying Ink. 

Extract Logwood ; }i ounce 

Powdered Alum %. ounce 

Bichromate Potassium 50 grains 

Water, Soft or Distilled 1 pint 

Dissolve the logwood by boiling with the water over a 
water bath (or double boiler) and add the other ingre- 
dients, dissolve and cool. Lastly, strain through fine cloth 
and filter or let settle and decant. If wanted for writing 
instead of copying add water so it will flow freely. 



Ink) Black (from Aniline). 

Nigrosine .2 ounces 

Pure or Clear Water 2 gallons 



Blue Ink. 

Tiemans' Soluble Blue 1 ounce 

Clear Soft Water 6 gallons 



Copper Ink — See Gold Ink. 

. Proceed like for gold, only use copper bronze. 

Gold Ink (with Ordinary Pen). 

Dissolve a few pieces of nice clean gum arable in 2 tea- 
spoonfuls of water and add an equal quantity of simple 
syrup. Now, procure at the paint dealers some No. 40Q0 
gold bronze, or the very finest. Place a small quantity of 
the liquid in a shallow dish and sprinkle some bronze over 
the surface. Use an ordinary steel pen, stir the mixture so 
it will be smooth and try. If it does not flow just right 
add water until it is just right. 

64 



65 



Ink, Green. 

Methyl Green (Aniline) 1 ounce 

Water, Clear and Soft V/z gallons 



Indelible Ink, for Marking Cloths. 

No. 1. 

Nitrate of Silver 60 grains 

Gum Arabic 20 grains 

Pure Distilled Water % ounce 

Dissolve the silver nitrate in a dark or amber coloerd 
bottle in the water and add the gum. Keep well corked in 
a dark place. 

No. 2. 

Bicarbonate of Sodium .% ounce 

Pure Water 4 ounces 

Directions : Wet the place to be v\^ritten on with No. 2 
and iron smooth with a properly heated sad iron. Then 
when thoroughly dry and smooth write the name or de- 
sign with No. 1, using a quill pen or quill toothpick; dry 
in the sun. 



66 



Indelible Ink (Fine). 

Distilled Water 1 ounce 

Strong Vinegar 1 drachm 

Lunar Caustic (1 stick) or 60 grains 

Dissolve the caustic in the water and vinegar in a dark 
amber or bhie bottle. 

Directions : Wet the place to be marked with sweet 
milk, placing a small pinch about the size of a pea of pow- 
dered baking soda on the wet spot and spreading over same. 
Iron it over smoothly, write with a Cjuill pen and dry in the 
sun. 



Ink, Red. 

Eosine (T. Extra) 2 ounces 

Clear Soft Water 2 gallons 



Silver Ink — See Gold Ink. 

Use fine silver bronze and proceed as with gold. 

Violet Ink (from Aniline). 

Violet (Hoffman's) 1 ounce 

Water, Clear and Soft 1 gallon 

Dissolve the aniline in a little alcohol first or some boil- 
ing water and mix all together. Aniline inks are generally 
clear, but if necessary it should be filtered. 

White Ink. 

Prepare liquid as for Gold Ink, but use finely powdered 
or levigated Sub Nitrate of Bismuth instead of bronze. 
This is intended for black or brown visiting cards. 

61 



Mocking Bird Food. 

Hemp Seed, Ground 2 parts 

Rice, Cracked Fine 3 parts 

Soda Cracker Meal 8 parts 

Corn, Coarse Grouad 8 parts 

Capsicum Powder, 10 grains to each 1J4 pound. 



Mix. 



Paste — Cheap for Labels, Wall Paper. 

Low Grade Flour, Sifted 8 pounds 

Powdered Alum J/^ pound 

Warm Water y^ pail 

Cold Water i^ pail 

Stir in warm water first by making a dough, then add 
the cold water, and lastly, boil the whole for 10 to. 15 min- 
utes, stirring constantly. 



Scouring Paste (German). 

Oxalic Acid (Powder) 1 ounce 

Peroxide Iron (Jewelers' Rouge) 25 ounces 

Rotten Stone (Fine Powder) 20 ounces 

Palm Oil 60 ounces 

Vaseline 4 ounces 

Oil of Lavender, enough to perfume. 

Mix the dry ingredients and pass through a fine sieve, 
and gradually add the oil and vaseline to form a paste, and 
lastly enough of lavender flower oil to perfume it. This 
can be packed in ^ and 1 -ounce tin boxes and sold for 5 
and 10 cents at retail. 



68 



Silver Plating Solution. 

(For Brass, Copper and German Sliver) 

Cut a 25-cent piece into small bits and put into an earthen 
vessel or a regular evaporating shell will do. Add Yz ounce 
of pure nitric acid, place the vessel in warm water, keep 
well covered until the silver is dissolved, then add 2 ounces 
of water and one teaspoonful of common salt and let it 
settle. Drain off and repeat, adding water to the sediment 
until the acid taste is all out of the water that is being used. 
Add finally about 1 pint of water to the sediment and 4 
scruples (160 grains) of the cyanide of potassium. Put 
into this solution a piece of zinc about 2 inches long, 1 inch 
wide and y% inch in thickness. After cleansing the article 
to be plated, immerse same for about half a minute allow- 
ing it to rest on the piece of zinc, wipe off with a piece of 
Chamois skin and repeat the immersing once more and 
finally polishing with Chamois skin. The thickness of plate 
can be increased by repeating. 

Silver Plating with a Battery. 

Dissolve Yz ounce of silver coin in about 2 ounces of 
C. P. nitric acid in an earthen jar or vessel. Now, make 
a brine of salt in soft water to saturation. Now, gradually 
add the brine to the silver solution until the silver is all 
precipitated, then add some water to this and stir or shake 
up, using wood paddle for stirring; no metal. A glass rod, 
if you have it, would be best. Then decant or pour off the 
liquid from the powder or sediment and repeatedly add dis- 
tilled or soft water, pouring off as before until all acid is 
removed from the sediment or powdered silver. Then dis- 
solve. 3 ounces of cyanide potassium in a quart of distilled 
water in another jar or suitable vessel and put the powdered 
silver into this where it will be dissolved. This now is the 
plating solution. The articles to be plated are suspended 
in this by a hook made of silver wire and also in this solu- 

69 



tion you must suspend a plate of silver with about as much 
weight as the article to be plated. This is called the feeder, 
and keeps up the strength of the solution. Use any ordi- 
nary battery so as to give a good steady current. Always 
have the articles to be plated thoroughly clean and free from 
grease. This can be done by using soda or potash solutions 
to wash them in. Finally polish with chalk and Chamois 
skin. 



70 



Magic Scouring Powder (Cheap). 

(For Polishing Metal Surfaces) 

Whiting 4 pounds 

Cream of Tartar Vi pound 

Powdered Calcined Magnesia 3 ounces 

Mix. This can be put up either in boxes or envelopes 
and retailed for 10 cents a package at an extremely large 
profit. 



Erasive Soap (for Cleaning Clothes). 

Fels-Naptha Soap (Cut Fine) 4 ounces 

Water K gallon 

Sal Soda (Washing Soda) Yz pound 

Starch 2 ounces 

Powdered Borax 1 ounce 

Oil of Citronela or Oil of Lavender Y^ ounce 

Boil the soap in 3 pints of water until dissolved. Add 
the sal soda while boiling and stir, dissolve the starch and 
borax in the remaining pint of water and add to the soap 
and stir. When nearly cool add the oil to perfume and 
pour into a shallow pan. When cold cut into small bars 
and wrap in wax paper and direction wrapper. This is a 
good seller and will do the work. If not firm enough use 
more soap. 

Directions for Use. — Moisten a small sponge or woolen 
cloth. Take up some of the soap by passing over the sur- 
face of the cake, and rub the spot to be removed well, and 
afterwards rinse out with clear water. 



71 



Grease Spot Eradicator. 

Fels-Naptha Soap in Shavings 3^ ounce 

Water 2 ounces 

Ammonia Water 3 f 1 ounce 

Ether 1 ounce 

Benzine, Purified, a Sufficient Quantity. 

Dissolve the soap in boiling water and when nearly cool 
add the ammonia. When perfectly cool add the ether and 
lastly benzine to make J4 pint. Keep away from fire as 
this is both very inflammable and explosive. To remove 
spots on clothing apply with a small sponge or cloth by 
rubbing, and afterwards apply a little water so as to wash 
or rinse out the soap. 



Peach Liquid for Plug Tobacco. 

Tannic Acid 20 grains 

Fruit Acid Ya ounce 

Prune Juice - 1 quart 

Grain Alcohol 1 quart 

Tincture Cinchonae Bark, U. S. P 2 ounces 

Glycerine 4 ounces 

Syrup of Peach 8 ounces 

Water to make 1 gallon. 



72 



To Mark Steel Tools, Etc. 

Blue Stone 4 ounces 

Common Salt .4 ounces 

Soft Water 8 ounces 

Mix and dissolve. 

Clean the surface of the steel to be marked like a saw or 
blade thoroughly, and write or mark with a quill pen. This 
acts like a copper ink, or cover the part to be written on 
with soap or wax, cut or write through this and then pour 
the solution on, let be for 5 minutes and clean or wash off. 



73 



Department No. 8 
SYRUPS AND ACCESSORIES 

Saccharine Solution. 

Saccharine ^ pound 

Bicarbonate Soda ^ pound 

Pure Water, boiling hot 12^ gallons 

Mix. Keep in Glass or Wood. 



Simple Syrup. 

White Sugar, Granulated 38 pounds 

Clear Water 20 pounds 

Put in a kettle and bring- to a boil ; let cool and strain. 



74 



Banana Syrup. 

Extract Banana 2 to 4 ounces 

Fruit Acid 1 to 2 ounces 

. Foam (Soda) 1 ounce 

Syrup to make 1 gallon 

This can be made weak or strong- according to the flavor 
desired. Color : Hght yellow. 



Blackberry Syrup. 

Extract Blackberry 3 to 5 ounces 

Fruit Acid 1 ounce 

Syrup Preserver - 1 ^ ounces 

Blackberry Color.... ^ ounce 

Syrup 1 gallon 



75 



Celery Syrup. 

Extract Celery 2 to 5 ounces 

Fruit Acid ^ to 1 ounce 

Syrup Preserver r^ to 1 ounce 

Simple Syrup 1 gallon 



Mix. 



Cherry Syrup. 

Extract Cherry 3 to 5 ounces 

Fruit Acid 1 ounce 

Syrup Preserver 1% ounce 

Simple Syrup : 1 gallon 

Cherry Color ^ ounce 



76 



Ginger Syrup. 

Extract Ginger 3 to 5 ounces 

Fruit Acid 1 ounce 

Caromel or Sugar Color V/z ounce 

Syrup Preserver 3 ounces 

Simple Syrup 1 gallon 



Syrup for Ginger Ale. 

Ginger-Ale Extract 3 ounces 

Fruit Acid 1 ounce 

Caromel to Color Brown J^ ounce 

Syrup 1 gallon 



Grape Syrup. 

Extract Grape 6 pints 

Fruit Acid 5 ounces 

Simple Syrup 5 gallons 

Color : Red if desired. 



Syrup Grenadine for Cream Soda. 

Extract Grenadine 3 to 5 ounces 

Fruit Acid 1 54 ounces 

Syrup Preserver Ij^ ounces 

Syrup to make 1 gallon 

Color : deep red. One to 1 ^ ounces to 8-ounce bottle of 
soda. 



Syrup of Lemon. 

Extract of Lemon 3 to 5 ounces 

Fruit Acid 2 ounces 

Syrup Preserver 1% ounces 

Simple Syrup 1 gallon 

Color: Yellow. 

77 



Orange Syrup. 

Extract Orange 3 to 5 ounces 

Fruit Acid 2 ounces 

Syrup Preserver 1 ounce 

Orange Color 1^ ounce 

Simple Syrup - 1 gallon 



Orange Syrup No. 2. 

Oleoresin of Orange Soluble 2 ounces 

Simple Syrup 6 gallons 

Fruit Acid 9H ounces 

Orange Color ^ ounce 



Pineapple Syrup. 

Extract Pineapple 3 to 5 ounces 

Fruit Acid 2 ounces 

Syrup Preserver 1 Yi. ounces 

Color : Slightly yellow. Syrup to make 1 gallon. 



Peach Syrup. 

Extract Peach 3 to 5 ounces 

Fruit Acid 1J4 ounces 

Syrup Preserver 1^ ounces 

Simple Syrup 1 gallon 

Color: light brown. 

Syrup of Raspberry. 

No. 1 Extract Raspberry 3 to 5 ounces 

Fruit Acid V-/i ounces 

Syrup Preserver 1^4 ounces 

Raspberry Color ^ ounce 

Simple Syrup 1 gallon 

Stra^vberry Syrup. 

Extract Strav\rberry 3 to 5 ounces 

Fruit Acid 1^ ounces 

Syrup Preserver 1^ ounces 

Strawberry Color ^ ounce 

Simple Syrup 1 gallon 

78 



Syrup Preserver. 

Boric Acid, Salicylic Acid, Carb. Soda, each.2 ounces 

Granulated Sugar 2 pounds 

Water 5 gallons 

This need not be used unless desired. Is now illegal. 

The syrup preserver is only used in extreme hot weather 
and when the syrup is to be kept a long time in cool weather, 
and under ordinary conditions I would not advise the use 
of it. If it is desired to add any preservatives I would 
recommend the antiseptic benzoate of soda solution. This 
is permissable in propef quantities under the pure food 
laws. However, I have used it before there was this law 
and give it as used then. 

Orris Root Tincture. 

Ground Orris Root 3 pounds 

Grain Alcohol 2 pints 

Water 6 pints 

Mix the liquids and percolate to 1 gallon. 



Department No. 9 
TOILET PREPARATIONS 

Bay Rum No. 1. 

Carbonate Magnesia % ounce 

Oil of Bay , ^ ounce 

Borax Powder 30 grains 

Alcohol 2 ounces 

Diluted alcohol, that is ^ and Yz water and alcohol, to 
make 1 quart. 

Mix the Oil of Bay with the 2 ounces of alcohol and rub 
up with the magnesia in a mortar, add the borax and diluted 
alcohol and filter through paper by leaving this stand and 
shaking occasionally. It will be better and will filter faster 
and clearer. 

79 



Bay Rum No. 2. 

Oir of Bay Yz ounce 

Oil of Allspice , 5 to 10 drops 

Acetic Ether Yz ounce 

Alcohol 6 pints 

Water - 2 pints 

Mix and filter through magnesia and paper. 



Camphor Ice for Chapped Hands. 

White Vaseline 6 ounces 

White Wax 3 ounces 

Powdered Camphor 1 ounce 

Oil of Lavender Flowers y% ounce 

Melt the wax over a moderate heat. A water bath is 
preferable. Add the vaseline, then the camphor. Take off 
the fire and when nearly cool stir in ^ of an ounce of tinc- 
ture of benzoin. Then when still cooler add the Lavender 
Oil, stir briskly. Then again heat until just Hquid and pour 
into molds either in round sticks or square boxes holding 
1 ounce each. If desired after solidifing heat the molds 
gently over all the surface, when the ice can be removed 
and wrapped in wax paper and tinfoil, and replaced. 

Cosmetic Cream or Hand Lotion. 

Gum Tragacaith ^ ounce 

Quince Seed yi ounce 

Glycerine 2 ounces 

Bay Rum 3 ounces 

Extract Violets (Perfume) ^ ounce 

Extract White Rose .^ ounce 

Water to Make - 1 quart 

Place the gum and seeds in a jar and pour the warmed 
water over them and let soak for a few days, stirring up 
occasionally. After it is all dissolved or jellied strain 
through cheese cloth and add the other ingredients. Put 
up in 3-ounce bottles to retail for 25 cents. 

Directions : Apply to hands and face at night before re- 
tiring, rubbing in well and use on hands after washing. 
Also very fine after shaving. 

80- 



Cold Cream. 

White Wax W2 ounces 

Spermaceti 3 ounces 

Glycerine 1 ounce 

Water 1 ounce 

Powdered Borax Vi 'ounce 

Oil of Rose Geranimum 30 drops 

Oil of Sweet Almonds - - 8 ounces 

Melt the wax and spermaceti and add the Oil of Almonds 
so that all are melted ; when nearly cool add the glycerine ; 
dissolve the borax in the water and gradually add to the 
mixture by beating or whipping briskly so as to cream it 
nicely and incorp(M'ate the Geraniurn Oil. This is an ex- 
cellent preparation and has given the utmost satisfaction. 

Face Powder, Flesh (Cheap). 

Precipitated Chalk (English) , 6 ounces 

Venitian Red 54 ounce 

Oil Rose Geranium 10 drops 

Oil Cloves 1 drop 

Oil Cinnamon 1 drop 

Mix to a very fine powder; pass through a fine sieve. 

Face Powder, White (Cheap). 

Same as above. Leave out the Venetian Red. 

Face Pow^der (Fine). 

Precipitated English Chalk 3 pounds 

Carmine 50 grains 

Ammonia Water.. 1 Yz ounces 

Finely Powdered Oxide Zinc 3 ounces 

Finely Powdered Oxychloride Bismuth 2 ounces 

Finely Powdered Magnesia Carbonate 4 ounces 

Finely Powdered Talcum (purified) 1 pound 

Dissolve the carmine in the ammonia ; place all in a large 
mortar and add the color gradually until you have the de- 
sired shade of pink you wish. If not deep enough to suit 
make more red solution. After drying add any perfume to 
suit. For this I would use heliotrope or violet, or rose. 

81 



For white powder do not color of course. Pass through a 
very fine sieve or bolting cloth. For brunette use a small 
quantity of burnt umber. 

Dr. Balls Mouth Wash or Dental Detergent. 

Ground White Oak Bark 1 ounce 

Ground Orris Root .^ ounce 

Powdered Borax J4 ounce 

Powdered Su-gar 3 ounces 

Grain Alcohol 7 ounces 

Water enough to make 9 ounces. 

Macerate a week and filter. Color red if desired. 
Directions : Use daily with tooth brush, as a liquid den- 
tifrice. 



Foot Powder, for Sweating and Sore Feet. 

Salicylic Acid : 100 grains 

Boric Acid 300 grains 

Talcum Powder to make 6 ounces. 

Perfume with extract of violets. 

After bathing the feet dust a little of the powder in the 
socks every morning. Put up in 2-oz. cans, sprinkler top; 
retail for 25 cents. 



Freckle Lotion. 

Corrosive Sublimate 1 grain 

Water .4 ounces 

Glycerine -.1 ounce 

Bay Rum 1 ounce 

Extract White Rose or any other 1 drachm 

Apply twice a day with a little silk sponge or soft rag. 

Rose or Paragon Tooth Powder. 

Carmine 40 grains 

Ammonia Water 1 ounce 

Place the carmine in a bottle and add the ammonia, 

shake until dissolved. 

82 



Prepared chalk, or better still, English precipitated chalk, 
three pounds. Put the chalk in a large mortar and grad- 
ually incorporate the color by triturating until evenly dis- 
tributed, then spread on paper in the open air till dry, then 
add 

Finely Powdered Sugar 1 pound 

Finely Powdered Orris Root ^ pound 

Finely Powdered Borax Yz pound 

Finely Powdered Carb. Magnesia 2 ounces 

Finely Powdered Castile Soap ^ ounce 

Oil Rose Geranium 40 drops 

Wintergreen and peppermint, each 20 drops, if preferred, 
and pass through a fine sieve several times. 

This tooth powder is a very fine one and has made a 
good deal of money. It was highly recommended by the 
late actors, J. K. Emmet (Fritz), and also by Patti Rosa. It 
can be put up in 2-ounce wide-mouth bottles with sprinkler 
top or otherwise, and retails for 25 cents. 



Tooth Powder (Cheap). 

English Precipitated Chalk 5 pounds 

Powdered Sugar i^ pound 

Powdered Castile Soap 1 ounce 

Oil of Sassafras —. : 30 drops 

Oil of Wintergreen ; 10 drops 

Oil of Peppermint— 15 drops 

Carbonate Magnesia, Powdered ^ pound 

Mix altogether and pass through a sieve if necessary. 



Hair Dye. 

Number 1. 

Pyrogalic Acid - 1 drachm 

Alcohol Yz ounce 

Distilled Water 8 ounces 

Number 2. 

Nitrate of Silver -. ^ ounce 

Distilled Water 2^ ounces 

Ammonia Water, 3 fff .- 1 ounce 

83 



Number 3. 

Tannic Acid ^ drachm 

Alcohol Yi ounce 

Distilled Water 3 ounces 

Directions : First clean the hair or mustache thoroughly 
and dry. Then apply No. 1 with a tooth brush and comb. 
Dry by fanning. Then appl}^ No. 2 with a separate brush, 
being careful not to touch the skin. When dry apply No. 
3 to set color. Keep No. 2 in a dark bottle away from light. 

Hair or Mustache Dye. 

Number 1. 

Pyrogalic Acid .- 1 drachm 

Distilled Water 6 ounces 

Number 2. 

Nitrate Silver 1 drachm 

Ammonia Water ^ ounce 

Distilled Water Yz ounce 

Mix. 

Directions : Apply No. 1 first and dry, then No. 2. Be 
careful nbt to touch the skin. Keep No. 2 in a dark bottle. 

Brown Hair Dye. 

Permanganate Potassium ^ ounce 

Water, Pure 8 ounces 

Mix. The hair must be cleaned by a weak solution of 
ammonia and dried with a towel, then apply dye. Do not 
touch the skin. 

Depilatory. 

(Hair — To Remove Surplus) 

Sulphide of Sodium (Crystals) 3 drachms 

Quick (Unslacked Lime) 10 drachms 

Powdered Starch 11 drachms 

Reduce each separately to a fine powder. Mix and keep 
in well stoppered bottles. When to be used moisten to a 
paste with a little water, spread on the part to be denuded 
and leave on only 3 to 5 minutes. Scrape or lift it off with 

84 



a dull knife or piece of wood formed to a small paddle 
when the hair will come off with it. Do not leave on too 
long or it will leave a sore like a burn. If this should hap- 
pen treat same by applying cold cream. 

Depilatory No. 2. 

(To Remove Surplus Hair) 

Powdered Unslacked Lime 1 ounce 

Carbonate Potash (Salts Tartar) Vs ounce 

Sulphuret of Potasium % ounce 

Mix and keep dry in wide-mouth bottle. Use only 
enough to cover a small space at a time, 2 inches say, by 
mixing with a little water to form a paste. Apply 5 to 10 
minutes and scrape off with a dull knife or flat piece of 
wood. Apply a thin coating 'at a time. 

Hair Lustre and Restorative. 

Alcohol yz pint 

Ammonia Water 54 ounce 

Extract Heliotrope % ounce 

Tincture Cautharidis % ounce 

Glycerine 1 ounce 

Water ^ pint 

This makes an elegant hair dressing and will also act as 
a restorative. 

Hair Oil, Perfumed. 

Castor Oil -. 8 ounces 

Alcohol 8 ounces 

Oil of Bergomot 1 drachm 

Oil of Citranell 10 drops 

Mix. 

Fine Hair Oil. 

Oil of Sweet Almonds -. 8 ounces 

Oil of Rose 10 drops 

Or Oil of Rose Geranium 30 drops 

As the Oil of Rose is rather expensive the Rose Geranium 
will prove much cheaper and will do equallv as good for 
most purposes as the odor is very similar. 

85 i 



Hair Pomade (Fine). 

White Wax : 1^ ounce 

Glycerine 2 ounces 

Castor Oil :.. 12 ounces 

Extract Lilac or White Rose to perfume to taste. Tinc- 
ture of Turmeric enough to color a nice yellow. Melt the 
wax and one-half of the castor oil together then add the 
rest of oil and glycerine and mix thoroughly; lastly per- 
fume. 



Hair Tonic No. 1. 

Acetate of Lead -• .40 grains 

Lac Sulphur 30 grains 

Glycerine 1 ounce 

Bay Rum ^ J/^ ounce 

Any Desired Perfume Extract 1 drachm 

Water enough to make 8 ounces. 

Powder the acetate of lead in a mortar and add the sul- 
phur and mix intimately, then gradually add the glycerine 
by triturating to a smooth paste and then the other in- 
gredients. This is a very good hair tonic and dressing and 
will surely darken gray hair. By brushing out the sulphur 
when dry the hair will be nice and soft. This is not costly 
and can be sold at a great profit and will repeat sales. 

Sage and Sulphur Hair Tonic. 

Sage Herb % ounce 

Hot Water ^ pint 

Add the sage by rubbing fine through the fingers to the 
hot water in a suitable vessel and cover. Let stand until 
cool and strain through a fine cloth. 

Acetate Lead 40 grains 

Lac Sulphur .60 grains 

Glycerine 1 ounce 

Bay Rum 1 ounce 

Extract Heliotrope % ounce 

Then add the infusion of sage to make 8 ounces. Pro- 
ceed the mixing as in the foregoing formula No. 1. 

86 



Shampoo Liquid. 

Salts of Tartar 2 ounces 

Powdered Borax >^ ounce 

Powdered Castile Soap or Castile Soap Cut 

in Shavings 1 ounce 

Water, Hot V2. gallon 

Alcohol 3 ounces 

Perfume with Extract of Rose or any other perfume to 
taste. Color green with chlorophyl or yellow with tur- 
meric and filter. Use 1 ounce or 2 and rub in hair until 
it lathers freely and rinse out with soft water. This can be 
put up in 8-ounce bottles and sold at 25 cents at a good 
profit. 



Department No. 10 
VINEGAR 

Vinegar from Alcohol. 

Grain Alcohol, 80% 1 gallon 

Soft Water 6 gallons 

Mix. This can be made in the sun or warm place with 
yeast, like the sugar process, or it can be filtered through 
beach shavings as described in the U. S. Dispensatory ; but, 
under the revenue tax on alcohol this process would not pay 
in either case as the alcohol would cost more than the fin- 
ished product would be worth. I only mention it here as 
one way of making vinegar. This vinegar to be made 
profitably must be made from ripened corn, made into a 
sour mash and distilled and generated by passing.it through 
a vinegar generator prepared for the purpose. There are 
large distilleries in this business who turn out a 100-grain 
spirit vinegar and this can l)e purchased in tank cans and 
diluted with water to any strength desired ; this is done by 
most vinegar jobbers. 

87 



Cider Vinegar? Barrel Process. 

Old cider or vinegar barrels are best to use. If new bar- 
rels are to be used it is best to break tliem in, so to say, by 
scalding out good with boiling water, and pouring some 
very hot vinegar into them and closing bung and then roll- 
ing so as to leave the hot vinegar saturate the wood. Leave 
the vinegar in the barrel 3 or 4 days. After this fill each 
barrel one-third full of good cider vinegar and add 2 gal- 
lons of hard cider every 8 days, until the barrel is two-thirds 
full. In 2 or 3 weeks after the last 2 gallons have been 
added the whole will have turned into vinegar. Keep the 
bunghole covered with cheese cloth to keep flies out, and 
remember this process must be conducted in a warm atmos- 
phere. If you desire a uniform product when manufactur- 
ing large quantities pour all of the finished vinegar in a 
large vat ; let stand a few days, and draw off for sale. 

Cider Vinegar (Quick). 

To turn cider into vinegar quickly it is necessary to ex- 
pose as large a surface of it to the air as possible. There- 
fore, place it in pails or tubs covered with cloths such as 
netting or, better still, screen wire, and keep in the sun or 
warm place shielded from rain. The larger the surface the 
quicker the fermentation will take place and the sooner the 
vinegar will form. Then pour all into barrels ; let rest for 
a few days and decant or draw off from the sediment. The 
cider meant here must be hard cider, already fermented, not 
sweet apple juice. 

Vinegar from Green Corn. 

Cut the corn off the cob so as to get one pint, add 1 pint 
of good molasses or 1 pound brown sugar to each gallon 
of soft water; put into a barrel until two-thirds full; tack 
cheese cloth or netting over the bunghole ; keep in a warm 
place. In the sun is preferable. Shake up daily for 3 
W'Ceks, then let lay quietly for several days and decant or 
draw off. 



Vinegar (Imitation Cider). 



Pearl Ash..- 24^ pounds 

Phosphate Soda (Commercial) 2^/i pounds 

Phosphate Lime (Precipitated) 2 1/16 pounds 

Tannin (Tannic Acid) 4^ ounces 

Dissolve the chemicals or salts in a gallon or more of 
hot water and let cool. Xow mix in a vat or vinegar tank. 

Pure Good Cider Vinegar 100 gallons 

Cider Syrup - 22 gallons 

White Spirit or Corn Vinegar to make 1,100 gallons. 

Add the chemical solution and color brown. This for- 
mula supplies all of the solids usually contained in cider 
vinegar and will answer, I found, all the tests usually made 
by chemists, except polarization. However, it need not be 
sold as pure cider vinegar but as a good substitute. 

Vinegar from Molasses. 

Use a good molasses 1 Cjuart to each gallon of warm 
water and proceed as in the following formula. It is neces- 
sary to always use soft water in making vinegar. 

Vinegar from Sugar. 

Brown or White Sugar. 4 pounds 

Warm Water 4 gallons 

Compressed Yeast - ^ cake 

Dissolve the sugar in the water. • Place in 5-gallon keg. 
Dissolve the yeast in a little cold water and mix with the 
sugar water in the keg and thoroughly mix by shaking. 
Tack a piece of mosquito netting or other cloth over the 
bunghole to keep out the insects and let the air in and leave 
in the sun or a warm place. Shake up well daily as it will 
make quicker in from 2 to 5 week, according to the warmth 
of temperature. If you have good cider vinegar use 1 gal- 
lon to every 4 or 5 gallons made, and you will not need 
any yeast. In making any kind of vinegar it is necessary 
to expose as much surface to the action of air as possible so 
you must never make a keg or barrel full — about two-thirds 
is best This allows a good surface and shaking room. 

89 



INDEX 



DEPARTMENT No. 1. 
Beverages. 

Page 

Beer, Ginger Pop 4 

Beer, Lager, at home 5,6 

Beer, Tonic '. 7 

Peptonic (For Soda Bottlers)...- 8 

DEPARTMENT No. 2. 
Casing Fluids for Tobacco. 

Catawba Casing Fluid 9 

Claret Casing Fluid 9 

Concord Casing Fluid 9 

Havana Casing Fluid No. 1 , 10 

Havana Casing Fluid No. 2 10 

Port Casing Fluid 10 

DEPARTMENT No. 3. 
Cider. 

Cider (Apple) 11,12 

Cider Champagne (Natural)—— 14 

Cider Champagne (Carbonated) 15 

Cider Antiseptic (Preserver) 15 

Cider Preserver 16 

Cider, Refining 16 

Cider Syrup 17 

Cider, Sweet, from Syrup 17 

Cider, Table, for Flavoring 18 

DEPARTMENT No. 4. 
Flavoring Extracts. 

"^ Extract Almonds Bitter 20 

Extract Anise 20 

Extract Apple 22 

^Extract Apricot .— -. - 22 

— Extract Banana - 22 

Extract Blackberry (Artificial) 23 

Extract Capsicum (Red Pepper). ?4 

Extract Celery 24 

Extract Cherry (Artificial) — ?? 

Extract Cherry Bark (Tincture) ^•'^ 

Extract Cumarin Compound 2^^ 

Extract Grenadine or Cream vSoda 2^ 

Extract Jamaica Ginger ?J 

Extract Ginger Ale 27 

Extract Grape (Artificial) 28 

Extract Havana (for Casing Fluids) 28 



INDEX 

-Page 

Extract Havana (Box Flavor) 29 

Extract Lemon 29 

Extract Lemon or Essence (Fine) 29 

Extract Licorice Root .^ 30 

Extract Malt 30 

Extract Malt (Thick) 30 

'Extract Nutmegs 31 

Extract Orange (Sweet) 31 

Extract Pear (Artificial) 31 

Etract Peach (Artificial) 32 

'Extract Pineapple (Artificial 32 

Extract Pineapple (Artificial), No. 2 33 

Extract Pineapple (Artificial), No. 3 33 

Extract Raspberry (Artificial) --- 34 

Extract Raspberry (Artificial), No. 2 34 

Extract Raspberry (Artificial), No. 3 35 

Extract Rose (Rose Spirit) 35 

^Extract Strawberry (Artificial) 36 

-Extract Tolu (Tincture Tolu) 36 

Extract Tonka 37 

^Extract Vanilla, No. 1 37 

Extract Vanilla (from Vanillin) 38 

Extract Vanilla Compound 38 

Foam for Soda 39 

Fruit Acid 39 

•Fruit Colors 39 

DEPARTMENT No. 5. 

Mail Order Business 40, 41 

DEPARTMENT No. 6. 
Medical Recipes. 

Anti-Headache 42 

Antikamnia (similar to) 43 

Antipain Oil 43 

Antiskeet 44 

Anticonstipation Remedy (for Birds) 44 

Antiseptic Healing Powder 45 

Asthma Remedy 46 

Chicken Cholera Preventive 46 

Carbolic Salve 47 

Corn Eradicator, German 47 

Corn Remover (Non Pain) 48 

Corn Salve (Wonder) 48 

Corn Remover (Instantaneous) 49 

Dip For Sheep 49 

Earache Remedy 50 

Eye Water 50 

Essence Skeeter 45 

Hog Cholera Remedy 51 



INDEX 

Page 

Liniment (Family), for*; Man and Beast 51 

Mange Cure \ 52 

Puoltry, Lice on, For...* 53 

Poultry Powder or Egg Food 53 

Poultry Egg Food Powder 54 

Powder, Condition 54 

Purgative Tea (.Plamburg) 55 

Roupe Remedy ! 55 

Rubiol Liniment 43 

Salve, Carbolic 47 

Sheep Dip ■ 49 

Toothache Sticks '. 56 

DEPARTMENT No. 7. 
Miscellaneous Recipes. 

Ammonia, Household 57 

Bird Seed for Canaries 58 

Bleach for Sponges 58 

Blueing, Wash 59 

Catsup Spices _ 59 

Cement (all around) 60 

Egg Food 53 

Furniture Polish 60 

Furniture or Piano Polish 60 

Furniture Polish, Simple 60 

Furniture Polish, Good 62 

Glue, Liquid 62 

Glue, Liquid, Ordinary 62 

Grease Spot Remover 72 

Ink, Black, Good 63 

Ink, Black, Copying 64 

Ink, Black, School 64 

Ink, Blue 64 

Ink, Copper : 64 

Ink, Gold 64 

Ink, Green 66 

Ink, Indelible (£ 

Ink, Indelible, Fine 67 

Ink, Red 67 

Ink, Silver 67 

Ink, Violet 67 

Ink, White 67 

Mucilage 62 

Mocking Bird Food 68 

Paste for Wall Paper 68 

Paste for Scouring Metals 68 

Peach Liquid for Plug Tobacco 72 

Plating Solution for Silver 69, 70 

Polish for Furniture 62 

Polish for Metals 68 



INDEX 

Page 

Powder, Magic Scouring ;. 71 

Seed for Canary Birds 58 

Silver Plating Solution ....69,70 

Soap, Erasive - 71 

Spot, Grease Remover .. 72 

Spice for Catsup ..- - 59 

Sponges, Bleach for -.. 58 

Tobacco Casing Fluids 10 

Tobacco, Plug (Peach Liquid for) 72 

Tools to Mark With, Copper 73 

Wash Blue 59 

DEPARTMENT No. 8. 

Syrups and Accessories. 

Saccharine Solution - 74 

Spirit of Rose - 35 

Syrup, Simple or Plain -.. 74 

Syrup, Banana 75 

Syrup, Blackberry : 75 

Syrup, Celery 76 

Syrup, Cherry -- - 76 

Syrup, Cream Soda 11 

Syrup, Ginger 77 

Syrup, Ginger Ale, For - 11 

Syrup, Grape (Artificial) 11 

Syrup, Grenadine 11 

Syrup, Lemon 11 

Syrup, Orange - 78 

Syrup, Orange, No. 2 78 

Syrup, Pep Tonic 8 

Syrup, Peach 78 

Syrup, Pineapple 78 

Syrup of Raspberry (Artificial) . 78 

Syrup of Strawberry (Artificial) 78 

Syrup Preserver 79 

Syrup Preserver, Comments on 79 

Tincture Balsam Tolu , 36 

Tincture Cherry Bark _ 25 

Tincture Orris Root 79 

DEPARTMENT No. 9. 

Toilet Preparations. 

Bay Rum 79 

Bay Rum, No. 2 ". ..'.... 80 

Camphor Ice 80 

Cosmetic Cream or Lotion 80 

Cold Cream :.... 81 

Dentifrice Liquid 82 

Depilatory 85 

Face and Hand Lotion 80 



INDEX 

Page 

Face Powder, Flesh 81 

Face Powder, White 81 

Face Powder, Fine 81 

Foot Powder 82 

Freckle Lotion 82 

Hair Dye 83 

Hair or Moustache Dye , 84 

Hair Dye, Brown 84 

Hair Depilatory 84 

Hair Removers ■. 85 

Hair Luster and Restorative 85 

Hair Oil, Perfumed 85 

Hair Oil, Extra Fine 85 

Hair Pomade, Fine 86 

Hair Tonic, No. 1 86 

Hair Tonic (Sage and Sulphur) 86 

Hair Shampoo Liquid 87 

Ice, Camphor 80 

Lotion, Freckle 82 

Lotion, Cosmetic 80 

Muskeeteer 44 

Moustache Dyes 84 

Mouth Wash or Detergent.. 82 

Powder, Face, Cheap 81 

Powder, Face, Fine 81 

Powder, Foot, for Sweating Feet .". 82 

Powder, Tooth, Paragon Rose 82 

Powder, Tooth, Cheap S3 

Rose Tooth Powder 82 

Skeeter Essence 45 

Sage and Sulphur for the Hair 86 

Shampoo Liquid 87 

Tooth Powders 83 

DEPARTMENT No. 10. 

Vinegars. 

Vinegar, from Alcohol 87 

Vinegar, Cider, Barrel Process 88 

Vinegar, Quick Process 88 

Vinegar, from Green Corn 88 

Vinegar, Cider, Imitation ..._ 89 

Vinegar, from Molasses 89 

Vinegar, from Sugar 89 



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